Description
This Sheet Pan Salmon and Veggies recipe is a vibrant, healthy, and easy-to-make dinner featuring perfectly roasted baby potatoes, colorful vegetables, and tender salmon fillets. The meal is complemented by a tangy dill yogurt sauce that adds a refreshing touch, making this an ideal weeknight meal packed with flavor and nutrients.
Ingredients
Salmon and Vegetables
- 1 lb salmon (4 fillets)
- 1 lb baby yellow potatoes (halved)
- 2 Tablespoons olive oil (divided)
- 2 teaspoons Italian seasoning (divided)
- 1 ½ teaspoons sea salt (divided)
- ½ teaspoon black pepper (divided)
- 1 zucchini or yellow squash (sliced into half moons)
- 1 bell pepper (sliced, any color)
- ½ red onion (sliced into wedges)
- 1 heaping cup cherry tomatoes
- Juice from ½ lemon
- 3 cloves garlic (minced)
- ½ teaspoon paprika
- ½ cup kalamata olives (pitted, for serving)
- Fresh parsley (chopped, for serving)
- Feta cheese (for topping, optional)
Dill Yogurt Sauce
- ½ cup plain full-fat Greek yogurt
- 2 Tablespoons fresh dill (chopped)
- 1 Tablespoon lemon juice
- 1 small garlic clove (minced)
- ¼ teaspoon sea salt (plus more to taste)
- Pinch of black pepper
- 2 Tablespoons water (to thin)
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil for easy cleanup.
- Roast Potatoes: In a medium mixing bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Spread the potatoes in an even layer on the prepared baking sheet and roast for 20 minutes until they start turning golden and tender.
- Prepare Vegetables: While potatoes roast, add the sliced zucchini, bell pepper, red onion, and cherry tomatoes to the same bowl. Drizzle with remaining 1 tablespoon olive oil and lemon juice, then add the minced garlic, remaining 1 teaspoon Italian seasoning, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss everything to coat evenly.
- Add Vegetables to Pan: Remove the pan from the oven and spread the seasoned vegetables evenly around the roasted potatoes.
- Season Salmon: Pat the salmon fillets dry with paper towels. Season each fillet with the remaining ½ teaspoon sea salt and a pinch of black pepper. Nestle the salmon pieces among the vegetables on the sheet pan.
- Bake Salmon and Veggies: Return the pan to the oven and bake for 12-15 minutes, until the salmon flakes easily with a fork and the vegetables are tender.
- Make Dill Yogurt Sauce: While the salmon is cooking, whisk together Greek yogurt, fresh dill, lemon juice, minced garlic, ¼ teaspoon sea salt, and black pepper in a small bowl. Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Finish and Serve: Remove the pan from the oven and top the salmon and veggies with kalamata olives, fresh parsley, and feta cheese if using. Add an extra squeeze of lemon if desired. Serve warm with the dill yogurt sauce drizzled on top and enjoy!
Notes
- For a dairy-free option, skip the feta cheese and substitute the Greek yogurt with a plant-based alternative.
- You can use other vegetables like asparagus or green beans if preferred.
- Make sure to evenly space the salmon and veggies on the sheet pan for consistent cooking.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Adjust seasoning and lemon juice to taste for personal preferences.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
